# Official Journal C 70/2022

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 70 |
| | |
| English edition | Information and Notices | Volume 6511 February 2022 |

ISSN 1977-091X

Official Journal

of the European Union

C 70

English edition

Information and Notices

Volume 6511 February 2022

---

| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 70/01 | Non-opposition to a notified concentration (Case M.10590 – PAI PARTNERS / OTPP / VEONET) (
  1
  ) | 1 |
| 2022/C 70/02 | Non-opposition to a notified concentration (Case M.10587 – BLACKSTONE / WARBURG PINCUS / INTRAFI GROUP) (
  1
  ) | 2 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 70/01

Non-opposition to a notified concentration (Case M.10590 – PAI PARTNERS / OTPP / VEONET) (
  1
  )

1

1

2022/C 70/02

Non-opposition to a notified concentration (Case M.10587 – BLACKSTONE / WARBURG PINCUS / INTRAFI GROUP) (
  1
  )

1

2

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 70/03 | Euro exchange rates — 10 February 2022 | 3 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 70/03

Euro exchange rates — 10 February 2022

3

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2022/C 70/04 | Prior notification of a concentration (Case M.10543 – BISCUIT HOLDING / CONTINENTAL BAKERIES HOLDING) (
  1
  ) | 4 |
| 2022/C 70/05 | Prior notification of a concentration (Case M.10515 –ILIAD / UPC POLSKA) (
  1
  ) | 6 |
| | OTHER ACTS |
| | European Commission |
| 2022/C 70/06 | Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 | 7 |
| 2022/C 70/07 | Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 11 |
| 2022/C 70/08 | Publication of an application for registration of a name pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 23 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2022/C 70/04

Prior notification of a concentration (Case M.10543 – BISCUIT HOLDING / CONTINENTAL BAKERIES HOLDING) (
  1
  )

1

4

2022/C 70/05

Prior notification of a concentration (Case M.10515 –ILIAD / UPC POLSKA) (
  1
  )

1

6

OTHER ACTS

European Commission

2022/C 70/06

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

7

2022/C 70/07

Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

11

2022/C 70/08

Publication of an application for registration of a name pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

23

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| | |
| --- | --- |
| | (1)   Text with EEA relevance. |

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(1)   Text with EEA relevance.

1

| EN | |
| --- | --- |

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 11.2.2022 | EN | Official Journal of the European Union | C 70/1 |
| --- | --- | --- | --- |

11.2.2022

EN

Official Journal of the European Union

C 70/1

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Non-opposition to a notified concentration

(Case M.10590 – PAI PARTNERS / OTPP / VEONET)

(Text with EEA relevance)

(2022/C 70/01)

On 3 February 2022, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10590. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10590. EUR-Lex is the online point of access to European Union law.

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(1)  OJ L 24, 29.1.2004, p. 1.

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| 11.2.2022 | EN | Official Journal of the European Union | C 70/2 |
| --- | --- | --- | --- |

11.2.2022

EN

Official Journal of the European Union

C 70/2

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Non-opposition to a notified concentration

(Case M.10587 – BLACKSTONE / WARBURG PINCUS / INTRAFI GROUP)

(Text with EEA relevance)

(2022/C 70/02)

On 7 February 2022, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10587. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10587. EUR-Lex is the online point of access to European Union law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 11.2.2022 | EN | Official Journal of the European Union | C 70/3 |
| --- | --- | --- | --- |

11.2.2022

EN

Official Journal of the European Union

C 70/3

---

Euro exchange rates (1)

10 February 2022

(2022/C 70/03)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1439 |
| JPY | Japanese yen | 132,42 |
| DKK | Danish krone | 7,4404 |
| GBP | Pound sterling | 0,84248 |
| SEK | Swedish krona | 10,5275 |
| CHF | Swiss franc | 1,0571 |
| ISK | Iceland króna | 141,80 |
| NOK | Norwegian krone | 10,0693 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 24,350 |
| HUF | Hungarian forint | 354,02 |
| PLN | Polish zloty | 4,4921 |
| RON | Romanian leu | 4,9451 |
| TRY | Turkish lira | 15,4838 |
| AUD | Australian dollar | 1,5894 |
| CAD | Canadian dollar | 1,4498 |
| HKD | Hong Kong dollar | 8,9142 |
| NZD | New Zealand dollar | 1,7076 |
| SGD | Singapore dollar | 1,5345 |
| KRW | South Korean won | 1 367,52 |
| ZAR | South African rand | 17,3078 |
| CNY | Chinese yuan renminbi | 7,2722 |
| HRK | Croatian kuna | 7,5275 |
| IDR | Indonesian rupiah | 16 390,21 |
| MYR | Malaysian ringgit | 4,7855 |
| PHP | Philippine peso | 58,583 |
| RUB | Russian rouble | 85,0187 |
| THB | Thai baht | 37,331 |
| BRL | Brazilian real | 5,9668 |
| MXN | Mexican peso | 23,3584 |
| INR | Indian rupee | 85,9373 |

Currency

Exchange rate

USD

US dollar

1,1439

JPY

Japanese yen

132,42

DKK

Danish krone

7,4404

GBP

Pound sterling

0,84248

SEK

Swedish krona

10,5275

CHF

Swiss franc

1,0571

ISK

Iceland króna

141,80

NOK

Norwegian krone

10,0693

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

24,350

HUF

Hungarian forint

354,02

PLN

Polish zloty

4,4921

RON

Romanian leu

4,9451

TRY

Turkish lira

15,4838

AUD

Australian dollar

1,5894

CAD

Canadian dollar

1,4498

HKD

Hong Kong dollar

8,9142

NZD

New Zealand dollar

1,7076

SGD

Singapore dollar

1,5345

KRW

South Korean won

1 367,52

ZAR

South African rand

17,3078

CNY

Chinese yuan renminbi

7,2722

HRK

Croatian kuna

7,5275

IDR

Indonesian rupiah

16 390,21

MYR

Malaysian ringgit

4,7855

PHP

Philippine peso

58,583

RUB

Russian rouble

85,0187

THB

Thai baht

37,331

BRL

Brazilian real

5,9668

MXN

Mexican peso

23,3584

INR

Indian rupee

85,9373

---

(1)  Source: reference exchange rate published by the ECB.

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 11.2.2022 | EN | Official Journal of the European Union | C 70/4 |
| --- | --- | --- | --- |

11.2.2022

EN

Official Journal of the European Union

C 70/4

---

Prior notification of a concentration

(Case M.10543 – BISCUIT HOLDING / CONTINENTAL BAKERIES HOLDING)

(Text with EEA relevance)

(2022/C 70/04)

1.

This notification concerns the following undertakings:

| — | Biscuit Holding S.A.S. (‘Biscuit International’, France), controlled by Platinum Equity |
| --- | --- |

—

Biscuit Holding S.A.S. (‘Biscuit International’, France), controlled by Platinum Equity

| — | Continental Bakeries Holding B.V. (‘Continental Bakeries’, The Netherlands) |
| --- | --- |

—

Continental Bakeries Holding B.V. (‘Continental Bakeries’, The Netherlands)

Biscuit International will acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of Continental Bakeries.

The concentration is accomplished by way of purchase of shares.

2.

| — | Biscuit International manufactures principally private label sweet biscuits, although it is also active in co-manufacturing of branded biscuits. Biscuit International operates mainly in Europe and has limited sales in the US, Africa, Asia Pacific and Latin America. |
| --- | --- |

—

Biscuit International manufactures principally private label sweet biscuits, although it is also active in co-manufacturing of branded biscuits. Biscuit International operates mainly in Europe and has limited sales in the US, Africa, Asia Pacific and Latin America.

| — | Continental Bakeries manufactures sweet biscuits, bread replacements and toast. It focuses on private label products, although it also has its own biscuit brands. It operates primarily in Europe and has limited sales in the US, Africa, and Asia Pacific. |
| --- | --- |

—

Continental Bakeries manufactures sweet biscuits, bread replacements and toast. It focuses on private label products, although it also has its own biscuit brands. It operates primarily in Europe and has limited sales in the US, Africa, and Asia Pacific.

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.10543 – BISCUIT HOLDING / CONTINENTAL BAKERIES HOLDING

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

| European Commission |
| --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

1

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| 11.2.2022 | EN | Official Journal of the European Union | C 70/6 |
| --- | --- | --- | --- |

11.2.2022

EN

Official Journal of the European Union

C 70/6

---

Prior notification of a concentration

(Case M.10515 –ILIAD / UPC POLSKA)

(Text with EEA relevance)

(2022/C 70/05)

1.

This notification concerns the following undertakings:

| — | Iliad S.A. (France), parent company of the Iliad Group (‘Iliad’), controlled by Mr. Xavier Niel |
| --- | --- |

—

Iliad S.A. (France), parent company of the Iliad Group (‘Iliad’), controlled by Mr. Xavier Niel

| — | UPC Polska sp. z o.o. (‘UPC’, Poland), controlled by Liberty Global Inc. |
| --- | --- |

—

UPC Polska sp. z o.o. (‘UPC’, Poland), controlled by Liberty Global Inc.

Iliad S.A. will acquire within the meaning of Article 3(1)(b) of the Merger Regulation indirect control of the whole of UPC.

The concentration is accomplished by way of purchase of shares.

2.

| — | For Iliad S.A.: provision of telecommunication services in France, Italy and in Poland. IIliad S.A. is the parent company of Iliad, which is ultimately controlled by Mr. Xavier Niel. Mr. Xavier Niel ultimately controls other companies active in various sectors. In the sector of telecommunications, Xavier Niel’s Group is active in Ireland, Malta, Cyprus, France, in Italy and Poland. |
| --- | --- |

—

For Iliad S.A.: provision of telecommunication services in France, Italy and in Poland. IIliad S.A. is the parent company of Iliad, which is ultimately controlled by Mr. Xavier Niel. Mr. Xavier Niel ultimately controls other companies active in various sectors. In the sector of telecommunications, Xavier Niel’s Group is active in Ireland, Malta, Cyprus, France, in Italy and Poland.

| — | For UPC: provision of fixed telephony services, fixed internet services, pay TV services, as well as business connectivity and mobile telecommunication services in Poland. |
| --- | --- |

—

For UPC: provision of fixed telephony services, fixed internet services, pay TV services, as well as business connectivity and mobile telecommunication services in Poland.

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.10515 –ILIAD / UPC POLSKA

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

| European Commission |
| --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

1

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OTHER ACTS

European Commission

| 11.2.2022 | EN | Official Journal of the European Union | C 70/7 |
| --- | --- | --- | --- |

11.2.2022

EN

Official Journal of the European Union

C 70/7

---

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2022/C 70/06)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘Latvijas lielie pelēkie zirņi’

EU No: PDO-LV-01194-AM01 – 12 April 2021

PDO (X) PGI ( )

1.   Name

‘Latvijas lielie pelēkie zirņi’

2.   Member State or third country

Latvia

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6. Fruit, vegetables and cereals, fresh or processed

3.2.   Description of product to which the name in (1) applies

The PDO ‘Latvijas lielie pelēkie zirņi’ refers to the dried seeds of the local ‘Retrija’ cultivar of the maculatum variety of field pea (Pisum sativum L.).

This dried legume product has the following morphological characteristics:

Appearance: large, very coarse, brown with a marbled pattern that gives it a greyish colouration, and possessing a black hilum.

Average weight: thousand kernel weight: 360-400 g;

bulk density: 713-790 g/l.

Chemical characteristics of ‘Latvijas lielie pelēkie zirņi’ (in %):

| — | moisture content: up to 16 % |
| --- | --- |

—

moisture content: up to 16 %

| — | crude protein: 20-34 % |
| --- | --- |

—

crude protein: 20-34 %

| — | fats: 1,2-2,2 % |
| --- | --- |

—

fats: 1,2-2,2 %

| — | crude fibre: up to 6,8 % |
| --- | --- |

—

crude fibre: up to 6,8 %

| — | ash: up to 3,5 % |
| --- | --- |

—

ash: up to 3,5 %

‘Latvijas lielie pelēkie zirņi’ are eaten without removing the testa (or seed coat) of the product, because it cannot be separated from the rest of the seed; this means that the product does not disintegrate when boiled, as the testa holds fast to the rest of the pea.

The boiled pea has the following organoleptic characteristics:

| — | soft, floury consistency; |
| --- | --- |

—

soft, floury consistency;

| — | a mild yet specific flavour which comes from the skin. |
| --- | --- |

—

a mild yet specific flavour which comes from the skin.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

—

3.4.   Specific steps in production that must take place in the defined geographical area

All steps in production – cultivation, drying and sorting – take place in the area concerned.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

—

3.6.   Specific rules concerning labelling of the product to which the registered name refers

—

4.   Concise definition of the geographical area

The geographical area in which the product with this PDO is produced covers nearly all of Latvia, except for the following regions: the coast of the Baltic Sea and Gulf of Riga up to 5 km inland in the municipality of Nīca, the municipalities of Liepāja and Pāvilosta, the coastal area of the municipality of Ventspils, the coastal area of the municipality of Dundaga, and the municipalities of Roja, Engure, Jūrmala, Riga, Carnikava, Ādaži, Saulkrasti and Salacgrīva.

5.   Link with the geographical area

The main factors influencing the quality of ‘Latvijas lielie pelēkie zirņi’ are the local climatic conditions, soil characteristics and historical and human factors.

5.1.   Specificity of the geographical area

The area in which ‘Latvijas lielie pelēkie zirņi’ are cultivated is located in the temperate zone. Latvia’s climate is influenced by the proximity of the sea and air masses coming in from the Atlantic Ocean, so its climate is predominantly mild and humid, with four distinct seasons. Skies are often overcast (for an average of 160-180 days a year), and there is sunshine for an average of 1 790 hours a year. The greatest number of sunny days, 28-30 on average, is experienced from May to August, when the sun shines for 8-10 hours a day. Average precipitation fluctuates between 574 and 691 mm a year. The predominantly mild and humid climate creates all the preconditions for optimum growth, flowering and crop formation, so it is precisely in that geographical area that the key qualities and characteristics of the legumes are best expressed.

The moderately and well-conditioned soils of the defined geographical area, which are of a calcareous loamy granulometric texture with an optimum soil pH of around 7, are essential for optimum growth of ‘Latvijas lielie pelēkie zirņi’.

5.2.   Specificity of the product

Dried ‘Latvijas lielie pelēkie zirņi’ are distinguished from other peas by their especially large, coarse seeds (a mass of 1 000 seeds weighs 360-400 g). Although there are few seeds per pod, this is compensated for by their good culinary qualities, such as a relatively short boiling time (around 10 minutes less than other peas). Characteristics of the boiled pea: soft, floury consistency and a mild yet specific flavour which comes from the skin.

‘Latvijas lielie pelēkie zirņi’ are eaten without removing the testa (or seed coat) of the product, because it cannot be separated from the rest of the seed; this means that the product does not disintegrate when boiled, as the testa holds fast to the rest of the pea.

5.3.   Causal link between the geographical area and the quality or characteristics of the product

‘Latvijas lielie pelēkie zirņi’ is a product that has developed only under the influence of specific natural conditions and as a result of the skills of local producers.

1.   Environmental factors that ensure the product has higher quality characteristics (seeds are coarse and of a floury consistency):

| — | climate: differences in humidity and temperature at various stages of plant growth are of key importance for obtaining such large seeds.
  ‘Latvijas lielie pelēkie zirņi’ have a long growing season, lasting from 80 to 115 days. The product grows and develops fairly slowly at the beginning of the growing season, but then flowers and ripens quite quickly. Therefore Latvia’s climatic conditions are suitable for obtaining a high-quality yield (coarse seeds, floury consistency, quick boiling time). It is very important at the time of flowering, and especially when pods are forming (in the second half of June and first half of July), that the weather be sufficiently humid, as this has a decisive influence on the size of the seeds and thickness of the coat. Excessive humidity during this period will delay ripening of the seeds, whereas dry conditions result in tiny peas with a thicker coat. In either case, the result is a longer boiling time and a deterioration in the cultivar’s taste characteristics, so the peas need to be sown early – as early as the last ten days of April, but no later than the first ten days of May. |
| --- | --- |

—

climate: differences in humidity and temperature at various stages of plant growth are of key importance for obtaining such large seeds.

‘Latvijas lielie pelēkie zirņi’ have a long growing season, lasting from 80 to 115 days. The product grows and develops fairly slowly at the beginning of the growing season, but then flowers and ripens quite quickly. Therefore Latvia’s climatic conditions are suitable for obtaining a high-quality yield (coarse seeds, floury consistency, quick boiling time). It is very important at the time of flowering, and especially when pods are forming (in the second half of June and first half of July), that the weather be sufficiently humid, as this has a decisive influence on the size of the seeds and thickness of the coat. Excessive humidity during this period will delay ripening of the seeds, whereas dry conditions result in tiny peas with a thicker coat. In either case, the result is a longer boiling time and a deterioration in the cultivar’s taste characteristics, so the peas need to be sown early – as early as the last ten days of April, but no later than the first ten days of May.

| — | optimum soil pH is 7.
  ‘Latvijas lielie pelēkie zirņi’ are more demanding with regard to the growing environment than other pea varieties. They are suited to moderately and well-conditioned soils of a calcareous loamy granulometric texture, but smaller yields can still be obtained from poorly conditioned soil, loamy sands and boggy mineral soils. The optimum soil pH for ‘Latvijas lielie pelēkie zirņi’ is around 7, which is more than for other, less demanding pea varieties. |
| --- | --- |

—

optimum soil pH is 7.

‘Latvijas lielie pelēkie zirņi’ are more demanding with regard to the growing environment than other pea varieties. They are suited to moderately and well-conditioned soils of a calcareous loamy granulometric texture, but smaller yields can still be obtained from poorly conditioned soil, loamy sands and boggy mineral soils. The optimum soil pH for ‘Latvijas lielie pelēkie zirņi’ is around 7, which is more than for other, less demanding pea varieties.

2.   Historical and human factors:

Cultivation and selection of ‘Latvijas lielie pelēkie zirņi’ in the defined geographical area over generations have produced a high-quality variety which is perfectly adapted to local conditions and which has become a firm gastronomic favourite.

There is a long tradition of growing grey peas in Latvia. This type of pea has been grown in Latvia since as early as the 18th century. Articles on the specifics of growing ‘grey’ peas were published at the beginning of the 20th century. The selective breeding of peas in Latvia began in 1925 at Stende State Cereals Breeding Institute, but has been pursued at Priekuļi State Plant Breeding Institute since 1945, which demonstrates that they can be grown throughout Latvia. Selective breeding of ‘Latvijas lielie pelēkie zirņi’ was begun by lay persons on the basis of large brown Vidzeme peas. By using the material thus selected and improving it through targeted selection, i.e. by selecting against the bitterness of the seeds of the wild varieties and obtaining boiled seeds with a good taste and appearance, Priekuļi State Plant Breeding Institute in Priekuļi, Priekuļi civil parish, Priekuļi municipality, created the ‘Retrija’ cultivar of ‘Latvijas lielie pelēkie zirņi’, the only one to have such large seeds.

Crop growing and harvesting techniques developed over several years are of key importance for ensuring both an increase in the total yield and a high-quality product. These include, for example, preparing the soil, choosing the right ratio for mixed planting, and choosing the right time to harvest. ‘Latvijas lielie pelēkie zirņi’ are grown only in mixed plantings, with cereal plants (oats, barley or spring wheat) serving as a support. The ratio of the various crops in the mixed plantings must be as follows: The ratio of ‘Latvijas lielie pelēkie zirņi’ to cereals is either 1:2 or 1:1.

Threshing the product with a combine requires attention and skill, because ripe ‘Latvijas lielie pelēkie zirņi’ split in half very easily. Once the product has been harvested, it is carefully dried in drying machines.

Latvians have been pea eaters for centuries. Peas, barley and beans long constituted dietary staples, and they remained important up until the introduction of the potato in the 19th century. Nowadays ‘pelēkie zirņi’ with bacon is referred to in tourist guidebooks as a specifically Latvian dish, and worth sampling.

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of the Regulation)

https://www.pvd.gov.lv/lv/lauksaimniecibas-un-partikas-produktu-norazu-registracija

---

(1)  OJ L 179, 19.6.2014, p. 17.

---

| 11.2.2022 | EN | Official Journal of the European Union | C 70/11 |
| --- | --- | --- | --- |

11.2.2022

EN

Official Journal of the European Union

C 70/11

---

Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 70/07)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2), of Regulation (EU) No 1151/2012

‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’

EU No: PDO-ES-0336-AM02 – 9 September 2020

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

| Consejo regulador de la DOP Arròs del Delta de l’Ebre [‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’ PDO Regulatory Board] |
| --- |
| C/Salvador Dalí, 27-29 |
| 43870 Amposta (Spain) |
| info@do-deltadelebre.com |
| http://do-deltadelebre.com |

Consejo regulador de la DOP Arròs del Delta de l’Ebre [‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’ PDO Regulatory Board]

C/Salvador Dalí, 27-29

43870 Amposta (Spain)

info@do-deltadelebre.com

http://do-deltadelebre.com

The ‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’ PDO Regulatory Board consists of all growers and processors of ‘Arroz del Delta del Ebro’ PDO and has a legitimate interest in submitting this amendment application.

2.   Member State or third country

Spain

3.   Heading in the product specification affected by the amendment(s)

| ☐ | Name of product |
| --- | --- |

☐

Name of product

| ☒ | Description of product |
| --- | --- |

☒

Description of product

| ☐ | Geographical area |
| --- | --- |

☐

Geographical area

| ☐ | Proof of origin |
| --- | --- |

☐

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☒ | Link |
| --- | --- |

☒

Link

| ☐ | Labelling |
| --- | --- |

☐

Labelling

| ☒ | Other: control body, legal requirements |
| --- | --- |

☒

Other: control body, legal requirements

4.   Type of amendment(s)

| ☒ | Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☒

Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

| ☐ | Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☐

Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Description of product (section B of the product specification and point 3.2 of the single document):

| — | In order to include three new varieties and extend the protection to also cover brown rice, the following paragraph from the Description of product sections of the product specification (section B) and single document (point 3.2):

  ‘White rice of the “Bahía”, “Tebre”, “Gleva”, “Fonsa”, “Bomba” and “Montsianell” varieties of the species Oryza sativa L., compliant with the “Extra Class” marketing standard.’

  has been replaced with:

  ‘White and brown rice of the “Bahía”, “Tebre”, “Gleva”, “Fonsa”, “Bomba”, “Montsianell”, “JSendra”, “Guara” and “Olesa” varieties of the species Oryza sativa L., grown using conventional or organic farming methods (or other government-recognised sustainable production systems). White rice must be compliant with the “Extra Class” marketing standard and brown rice (i.e. “husked rice”) must be compliant with the sole marketing standard in place for brown rice.’

  The inclusion of these three new rice varieties meant that other passages in the Description of product sections (section B of the product specification and point 3.2 of the single document) also needed to be adapted.
  The following text: ‘The “Bahía”, “Tebre”, “Fonsa”, “Montsianell” and “Gleva” varieties have very similar characteristics. Although there may be minor variations in the way they are grown, there are no major differences in the end product.’
  has been replaced with:

  ‘All of the varieties covered by this PDO are of the subspecies japonica. Practically all of them (“Bahía”, “Tebre”, “Fonsa”, “Montsianell”, “Gleva”, “JSendra” and “Guara”) have very similar characteristics. Although there may be minor variations in the way they are grown, there are no major differences in the end product.’

  The following text: ‘Although the “Bomba” variety differs from the others in both how it is grown and the rice itself, it has been included in the product specification for its quality and because it is traditional to the Ebro Delta area.’
  has been replaced with:

  ‘Although the “Bomba” variety differs from the others in both how it is grown and the rice itself, it has been included in the product specification for its quality and because it is traditional to the Ebro Delta area. The uncooked kernels of the “Olesa” variety look very different to those of the other varieties covered by the PDO, but this variety, which also originated in the defined geographical area, produces similar results in the kitchen to the “Bomba” variety.’

  The following text: ‘These varieties have a high concentration of starch in the centre of the kernel, giving them a chalky white centre described in Spanish as “perlado” or “pearly”. This is what allows the rice to absorb the flavours and colours of the other ingredients used in a recipe as it cooks.’
  has been replaced with:

  ‘These varieties have a high enough amylose content to allow the rice to properly absorb the flavours and colours of the other ingredients in a recipe as it cooks.’

  The following text: ‘All of these varieties are known for cooking evenly and their uniform kernels. They are ideal for the region’s local rice dishes because, unlike other types such as long-grain rice, they absorb a good deal of flavour. ’
  has been replaced with:

  ‘All of them are known for cooking evenly and their uniform grains once cooked. They are ideal for the region’s local rice dishes because, unlike other types such as the majority of long-grain varieties, they absorb a good deal of flavour. Although “Olesa” is a long-grain variety, it gives similar results in the kitchen to the other varieties covered by the PDO.’

  Due to the inclusion of brown rice, which, as is explained under Description of product (section B1 – Product definition – of the product specification and point 3.2 of the single document), is covered by a different marketing standard, the following paragraph from the Description of product sections (section B of the product specification and point 3.2 of the single document) also needed to be adapted:

  ‘When dispatched for marketing, all of the varieties protected by “Arroz del Delta del Ebro” PDO must be compliant with the “Extra Class” marketing standard, and the kernels must be sound and free of any fungus, rotting, insects, parasites, or extraneous odours and/or flavours.’

  It has been replaced with:

  ‘When dispatched for marketing, all of the varieties protected by “Arroz del Delta del Ebro” PDO must be compliant with the relevant marketing standard, and the kernels must be sound and free of any fungus, rotting, insects, parasites, or extraneous odours and/or flavours.’

  Reasons for the inclusion of brown rice:
  Brown rice (also called ‘cargo’ or ‘husked’ rice) is what white rice – until now the only type protected by the PDO – is made from. Brown rice consists of ripe rice kernels that have had their husks or hulls removed, leaving the bran layer, which gives the rice its colour. The decision to add brown rice to the types covered by ‘Arroz del Delta del Ebro’ PDO has been taken to adapt to changing consumer habits, with this type of product coming into increasing demand.
  Reasons for the inclusion of new varieties:
  Along with the varieties already covered (‘Bahía’, ‘Tebre’, ‘Fonsa’, ‘Bomba’, ‘Montsianell’ and ‘Gleva’), the new additions (‘JSendra’, ‘Guara’ and ‘Olesa’) are the rice varieties that are most able to adapt to the wetlands of the Ebro Delta. The cooked rice of these new varieties has the same characteristics as that of the varieties already covered by the PDO, and all of them – old and new – belong to the japonica subspecies.
  ‘JSendra’ is a variety that is well-adapted to the environment and the prevailing weather conditions, particularly wind, owing to the height of the plants. It is highly resistant to grain-shedding, lodging and blast disease. As one of the varieties that is latest to be sown (in the first half of May), it is among the most adaptable to climate change. Its characteristics are very similar to those of the varieties currently covered by the PDO.
  The ‘Guara’ variety is also suited to the environment and the prevailing weather conditions. It is among the varieties that take best to sandy soils. Its characteristics are very similar to those of the varieties currently covered by the PDO.
  The ‘Olesa’ variety originated in the Ebro Delta and is well suited to the local environment. As a short-duration variety, it can be cultivated sustainably, using fewer natural resources and with environmentally friendly farming practices. It is highly resistant to fungal infection and lodging, and therefore takes well to the local climate. Its culinary properties are very similar to those of the varieties already covered by the PDO.
  How different rice varieties adapt to different types of soil is the subject of research conducted in both the private and the public sector, through the Institute of Agri-Food Research and Technology’s ‘Ebro Experimental Station’.
  The industry is also keenly aware of and sensitive to the area’s high ecological value: striking a balance between the area’s wealth of natural heritage and its socio-economic value has always been a crucial priority. The rice crop in the Ebro Delta is an example of how a crop established in the late 19th century can make a major contribution to the high value of an area as a nature site. Work and research therefore continue, seeking to identify more sustainable crop varieties that have the same characteristics that distinguish the existing varieties and can adapt to the particular conditions of the Ebro Delta.
  The varieties proposed for inclusion are notable for:






  a) | being more resistant to fungal diseases, Pyricularia oryzae in particular, reducing the need for fungicides; |
| --- | --- | --- |

—

In order to include three new varieties and extend the protection to also cover brown rice, the following paragraph from the Description of product sections of the product specification (section B) and single document (point 3.2):

‘White rice of the “Bahía”, “Tebre”, “Gleva”, “Fonsa”, “Bomba” and “Montsianell” varieties of the species Oryza sativa L., compliant with the “Extra Class” marketing standard.’

has been replaced with:

‘White and brown rice of the “Bahía”, “Tebre”, “Gleva”, “Fonsa”, “Bomba”, “Montsianell”, “JSendra”, “Guara” and “Olesa” varieties of the species Oryza sativa L., grown using conventional or organic farming methods (or other government-recognised sustainable production systems). White rice must be compliant with the “Extra Class” marketing standard and brown rice (i.e. “husked rice”) must be compliant with the sole marketing standard in place for brown rice.’

The inclusion of these three new rice varieties meant that other passages in the Description of product sections (section B of the product specification and point 3.2 of the single document) also needed to be adapted.

Description of product

The following text: ‘The “Bahía”, “Tebre”, “Fonsa”, “Montsianell” and “Gleva” varieties have very similar characteristics. Although there may be minor variations in the way they are grown, there are no major differences in the end product.’

has been replaced with:

‘All of the varieties covered by this PDO are of the subspecies japonica. Practically all of them (“Bahía”, “Tebre”, “Fonsa”, “Montsianell”, “Gleva”, “JSendra” and “Guara”) have very similar characteristics. Although there may be minor variations in the way they are grown, there are no major differences in the end product.’

The following text: ‘Although the “Bomba” variety differs from the others in both how it is grown and the rice itself, it has been included in the product specification for its quality and because it is traditional to the Ebro Delta area.’

has been replaced with:

‘Although the “Bomba” variety differs from the others in both how it is grown and the rice itself, it has been included in the product specification for its quality and because it is traditional to the Ebro Delta area. The uncooked kernels of the “Olesa” variety look very different to those of the other varieties covered by the PDO, but this variety, which also originated in the defined geographical area, produces similar results in the kitchen to the “Bomba” variety.’

The following text: ‘These varieties have a high concentration of starch in the centre of the kernel, giving them a chalky white centre described in Spanish as “perlado” or “pearly”. This is what allows the rice to absorb the flavours and colours of the other ingredients used in a recipe as it cooks.’

has been replaced with:

‘These varieties have a high enough amylose content to allow the rice to properly absorb the flavours and colours of the other ingredients in a recipe as it cooks.’

The following text: ‘All of these varieties are known for cooking evenly and their uniform kernels. They are ideal for the region’s local rice dishes because, unlike other types such as long-grain rice, they absorb a good deal of flavour. ’

has been replaced with:

‘All of them are known for cooking evenly and their uniform grains once cooked. They are ideal for the region’s local rice dishes because, unlike other types such as the majority of long-grain varieties, they absorb a good deal of flavour. Although “Olesa” is a long-grain variety, it gives similar results in the kitchen to the other varieties covered by the PDO.’

Due to the inclusion of brown rice, which, as is explained under Description of product (section B1 – Product definition – of the product specification and point 3.2 of the single document), is covered by a different marketing standard, the following paragraph from the Description of product sections (section B of the product specification and point 3.2 of the single document) also needed to be adapted:

Description of product

Product definition

Description of product sections

‘When dispatched for marketing, all of the varieties protected by “Arroz del Delta del Ebro” PDO must be compliant with the “Extra Class” marketing standard, and the kernels must be sound and free of any fungus, rotting, insects, parasites, or extraneous odours and/or flavours.’

It has been replaced with:

‘When dispatched for marketing, all of the varieties protected by “Arroz del Delta del Ebro” PDO must be compliant with the relevant marketing standard, and the kernels must be sound and free of any fungus, rotting, insects, parasites, or extraneous odours and/or flavours.’

Reasons for the inclusion of brown rice:

Brown rice (also called ‘cargo’ or ‘husked’ rice) is what white rice – until now the only type protected by the PDO – is made from. Brown rice consists of ripe rice kernels that have had their husks or hulls removed, leaving the bran layer, which gives the rice its colour. The decision to add brown rice to the types covered by ‘Arroz del Delta del Ebro’ PDO has been taken to adapt to changing consumer habits, with this type of product coming into increasing demand.

Reasons for the inclusion of new varieties:

Along with the varieties already covered (‘Bahía’, ‘Tebre’, ‘Fonsa’, ‘Bomba’, ‘Montsianell’ and ‘Gleva’), the new additions (‘JSendra’, ‘Guara’ and ‘Olesa’) are the rice varieties that are most able to adapt to the wetlands of the Ebro Delta. The cooked rice of these new varieties has the same characteristics as that of the varieties already covered by the PDO, and all of them – old and new – belong to the japonica subspecies.

japonica

‘JSendra’ is a variety that is well-adapted to the environment and the prevailing weather conditions, particularly wind, owing to the height of the plants. It is highly resistant to grain-shedding, lodging and blast disease. As one of the varieties that is latest to be sown (in the first half of May), it is among the most adaptable to climate change. Its characteristics are very similar to those of the varieties currently covered by the PDO.

The ‘Guara’ variety is also suited to the environment and the prevailing weather conditions. It is among the varieties that take best to sandy soils. Its characteristics are very similar to those of the varieties currently covered by the PDO.

The ‘Olesa’ variety originated in the Ebro Delta and is well suited to the local environment. As a short-duration variety, it can be cultivated sustainably, using fewer natural resources and with environmentally friendly farming practices. It is highly resistant to fungal infection and lodging, and therefore takes well to the local climate. Its culinary properties are very similar to those of the varieties already covered by the PDO.

How different rice varieties adapt to different types of soil is the subject of research conducted in both the private and the public sector, through the Institute of Agri-Food Research and Technology’s ‘Ebro Experimental Station’.

The industry is also keenly aware of and sensitive to the area’s high ecological value: striking a balance between the area’s wealth of natural heritage and its socio-economic value has always been a crucial priority. The rice crop in the Ebro Delta is an example of how a crop established in the late 19th century can make a major contribution to the high value of an area as a nature site. Work and research therefore continue, seeking to identify more sustainable crop varieties that have the same characteristics that distinguish the existing varieties and can adapt to the particular conditions of the Ebro Delta.

The varieties proposed for inclusion are notable for:

a)

being more resistant to fungal diseases, Pyricularia oryzae in particular, reducing the need for fungicides;

Pyricularia oryzae

| b) | being more resistant to soil salinity; |
| --- | --- |

b)

being more resistant to soil salinity;

| c) | taking well to sandy soils, ‘Guara’ in particular; |
| --- | --- |

c)

taking well to sandy soils, ‘Guara’ in particular;

| d) | being more adaptable to variations caused by climate change; |
| --- | --- |

d)

being more adaptable to variations caused by climate change;

| e) | maintaining agronomic and environmental compatibility in the defined area. |
| --- | --- |

e)

maintaining agronomic and environmental compatibility in the defined area.

The new varieties have been added to the tables listing the characteristics of the rice in the Description of product sections (section B of the product specification and point 3.2 of the single document).

Description of product

| — | This table:








  ‘Variety | Length | Length-to-width ratio |
| --- | --- | --- | --- |
| “Bahía” | 8,2  mm (medium) | 2,20 (semi-spherical) |
| “Tebre” | 8,1  mm (medium) | 2,00 (spherical) |
| “Fonsa” | 7,9  mm (medium) | 2,00 (spherical) |
| “Bomba” | 7,4  mm (short) | 1,85 (spherical) |
| “Montsianell” | 8,3  mm (medium) | 2,16 (semi-spherical) |
| “Gleva” | 7,9  mm (medium) | 2,04 (semi-spherical)’ |

—

This table:

‘Variety

Length

Length-to-width ratio

“Bahía”

8,2  mm (medium)

2,20 (semi-spherical)

“Tebre”

8,1  mm (medium)

2,00 (spherical)

“Fonsa”

7,9  mm (medium)

2,00 (spherical)

“Bomba”

7,4  mm (short)

1,85 (spherical)

“Montsianell”

8,3  mm (medium)

2,16 (semi-spherical)

“Gleva”

7,9  mm (medium)

2,04 (semi-spherical)’

has therefore been replaced with this one:

| ‘Variety | Length | Length-to-width ratio |
| --- | --- | --- |
| “Bahía” | 8,2  mm (medium) | 2,20 |
| “Tebre” | 8,1  mm (medium) | 2,00 |
| “Fonsa” | 7,9  mm (medium) | 2,00 |
| “Bomba” | 7,4  mm (short) | 1,85 |
| “Montsianell” | 8,3  mm (medium) | 2,16 |
| “Gleva” | 7,9  mm (medium) | 2,04 |
| “JSendra” | 8,2  mm (medium) | 2,16 |
| “Guara” | 8,0  mm (medium) | 2,11 |
| “Olesa” | 9,1  mm (long) | 3,10 |
| Average reference values for each variety.’ |

‘Variety

Length

Length-to-width ratio

“Bahía”

8,2  mm (medium)

2,20

“Tebre”

8,1  mm (medium)

2,00

“Fonsa”

7,9  mm (medium)

2,00

“Bomba”

7,4  mm (short)

1,85

“Montsianell”

8,3  mm (medium)

2,16

“Gleva”

7,9  mm (medium)

2,04

“JSendra”

8,2  mm (medium)

2,16

“Guara”

8,0  mm (medium)

2,11

“Olesa”

9,1  mm (long)

3,10

Average reference values for each variety.’

Explanation:

The new varieties have been added to the table, and the descriptors of how spherical the rice kernels are (‘spherical’ etc.) have been removed because they are not in line with the legislation and because this information is already implicit in the length-to-width ratio.

The following table on the end product (Description of product – section B of the product specification and point 3.2 of the single document) has also been modified:

Description of product

| ‘Variety | Category | Type |
| --- | --- | --- |
| “Bahía” | Medium-grain | “Perlado” [with a chalky white centre] |
| “Tebre” | Medium-grain | “Perlado” [with a chalky white centre] |
| “Fonsa” | Medium-grain | “Semiperlado” [with a chalky white centre but less so than “perlado”] |
| “Bomba” | Medium-grain | “Perlado” [with a chalky white centre] |
| “Montsianell” | Medium-grain | “Perlado” [with a chalky white centre] |
| “Gleva” | Medium-grain | “Perlado” [with a chalky white centre]’ |

‘Variety

Category

Type

“Bahía”

Medium-grain

“Perlado” [with a chalky white centre]

“Tebre”

Medium-grain

“Perlado” [with a chalky white centre]

“Fonsa”

Medium-grain

“Semiperlado” [with a chalky white centre but less so than “perlado”]

“Bomba”

Medium-grain

“Perlado” [with a chalky white centre]

“Montsianell”

Medium-grain

“Perlado” [with a chalky white centre]

“Gleva”

Medium-grain

“Perlado” [with a chalky white centre]’

This is the new table:

| ‘Variety | Category | % amylose |
| --- | --- | --- |
| “Bahía” | Medium-grain | 19,1 |
| “Tebre” | Medium-grain | 20,0 |
| “Fonsa” | Medium-grain | 20,3 |
| “Bomba” | Medium-grain | 24,9 |
| “Montsianell” | Medium-grain | 18,1 |
| “Gleva” | Medium-grain | 17,7 |
| “JSendra” | Medium-grain | 17,5 |
| “Guara” | Medium-grain | 17,5 |
| “Olesa” | Long-grain | 24,0 |
| Average reference values for each variety.’ |

‘Variety

Category

% amylose

“Bahía”

Medium-grain

19,1

“Tebre”

Medium-grain

20,0

“Fonsa”

Medium-grain

20,3

“Bomba”

Medium-grain

24,9

“Montsianell”

Medium-grain

18,1

“Gleva”

Medium-grain

17,7

“JSendra”

Medium-grain

17,5

“Guara”

Medium-grain

17,5

“Olesa”

Long-grain

24,0

Average reference values for each variety.’

Explanation:

The new varieties have been added as explained above and the ‘Type’ parameter referring to the quality of perlado (having a chalky white centre) has been removed from the table and it now gives instead the amylose content as a percentage of total starch (‘% amylose’). Amylose is one of the forms of starch found in rice.

perlado

This change has been made because, while the product specification (and single document) previously equated the presence of this chalky white centre with a certain starch content and culinary properties, we now know that this is not exactly the case. This quality of perlado is a feature developed by rice kernels when they are formed, but it is the percentage of amylose that shapes the sensory qualities of the cooked rice, as it determines the texture, tenderness and stickiness of the rice and how much it will expand in volume when cooked. In other words, the key characteristic of a variety in terms of the results it gives in the kitchen is its amylose content, and not the quality of perlado as was assumed in the past.

perlado

perlado

| — | As well as the above changes to both the product specification and the single document, the introduction of the three new varieties has led to a further change affecting the product specification alone: it now includes a brief description and some key information (basic properties and average milling yields) for each of these new varieties – matching the details already given for the existing varieties – in sub-section B.2 (Description of varieties) of the Description of product section. The description of each variety includes plant height, growth duration, kernel size and weight, recommended sowing date and notable facts about the variety from an agronomic perspective. The tables of basic properties and milling yields – both in section B2 of the product specification – now also include the three new varieties. |
| --- | --- |

—

As well as the above changes to both the product specification and the single document, the introduction of the three new varieties has led to a further change affecting the product specification alone: it now includes a brief description and some key information (basic properties and average milling yields) for each of these new varieties – matching the details already given for the existing varieties – in sub-section B.2 (Description of varieties) of the Description of product section. The description of each variety includes plant height, growth duration, kernel size and weight, recommended sowing date and notable facts about the variety from an agronomic perspective. The tables of basic properties and milling yields – both in section B2 of the product specification – now also include the three new varieties.

Description of varieties

Description of product

| — | The sowing periods for the ‘Fonsa’, ‘Montsianell’ and ‘Bomba’ varieties have been made more flexible (section B2 of the product specification):






  — | For the ‘Fonsa’ variety, ‘sowing takes place from 1 to 10 May’ has been changed to ‘sowing must take place in the first half of May’. |
| --- | --- | --- |

—

The sowing periods for the ‘Fonsa’, ‘Montsianell’ and ‘Bomba’ varieties have been made more flexible (section B2 of the product specification):

—

For the ‘Fonsa’ variety, ‘sowing takes place from 1 to 10 May’ has been changed to ‘sowing must take place in the first half of May’.

| — | For the ‘Montsianell’ variety, ‘sowing takes place from 20 to 30 April’ has been changed to ‘sowing must take place in late April’. |
| --- | --- |

—

For the ‘Montsianell’ variety, ‘sowing takes place from 20 to 30 April’ has been changed to ‘sowing must take place in late April’.

| — | For the ‘Bomba’ variety, ‘sowing takes place from 20 April to 5 May’ has been changed to ‘sowing must take place between late April and early May’. |
| --- | --- |

—

For the ‘Bomba’ variety, ‘sowing takes place from 20 April to 5 May’ has been changed to ‘sowing must take place between late April and early May’.

Explanation:

While the dates given in the product specification are the recommended ones, experience over the years has shown that sowing dates can vary depending on when the water is released from the irrigation canals onto the fields, or on weather conditions over the winter, which can prevent growers from carrying out the necessary work in the fields. It has therefore been decided to make sowing periods more flexible and not to have such strict dates in the product specification.

Method of production

Method of production

| — | References to brown rice have been added to section E.b) of the product specification (Method of production), meaning that the following passage:

  ‘The protected rice is white rice compliant with the “Extra Class” marketing standard.
  White rice is rice from which some or all of the bran layer (seed coat and pericarp) has been removed by milling, leaving it a uniform white (or whitish) colour.
  To be marketed as “Extra Class”, whole, defect-free kernels must make up at least 92,70 % of the rice and brokens may not exceed 4 %.’

  has been amended to read:

  ‘The protected rice is white rice compliant with the “Extra Class” marketing standard and brown rice.
  White rice is rice from which some of all of the bran layer (seed coat and pericarp) has been removed by milling, leaving it a uniform white (or whitish) colour.
  Brown rice is husked rice, i.e. ripe rice kernels that have had their husks or hulls removed, leaving the bran layer, which gives the rice its colour. It must be packaged for marketing in compliance with the sole marketing standard in place for brown rice.
  Whole, defect-free kernels must make up at least 92,70 % of the rice and brokens may not exceed 4 %.’

  Explanation:
  The addition of brown rice (for the reasons given in the previous section) means that information on this rice type has to be added to the different sections of the product specification. This includes the table of quality tolerances and the description of this type of rice in this section. |
| --- | --- |

—

References to brown rice have been added to section E.b) of the product specification (Method of production), meaning that the following passage:

‘The protected rice is white rice compliant with the “Extra Class” marketing standard.

White rice is rice from which some or all of the bran layer (seed coat and pericarp) has been removed by milling, leaving it a uniform white (or whitish) colour.

To be marketed as “Extra Class”, whole, defect-free kernels must make up at least 92,70 % of the rice and brokens may not exceed 4 %.’

has been amended to read:

‘The protected rice is white rice compliant with the “Extra Class” marketing standard and brown rice.

White rice is rice from which some of all of the bran layer (seed coat and pericarp) has been removed by milling, leaving it a uniform white (or whitish) colour.

Brown rice is husked rice, i.e. ripe rice kernels that have had their husks or hulls removed, leaving the bran layer, which gives the rice its colour. It must be packaged for marketing in compliance with the sole marketing standard in place for brown rice.

Whole, defect-free kernels must make up at least 92,70 % of the rice and brokens may not exceed 4 %.’

Explanation:

The addition of brown rice (for the reasons given in the previous section) means that information on this rice type has to be added to the different sections of the product specification. This includes the table of quality tolerances and the description of this type of rice in this section.

| — | In section E.b) of the product specification (Method of production), the quality tolerances table has been replaced with a reference to compliance with the legislation. The following:

  ‘Care must be taken during processing to ensure that no remnants of the bran layer are left on the rice kernels. The rice kernels must be within the following limits:






  Parameter | White rice |
| --- | --- | --- |
| Average kernels that do not pass through a number 14 sieve | 3,75 |
| Average kernels that do not pass through a number 13 sieve | --- |
| Average kernels that DO pass through a number 13 sieve | 0,25 |
| Brokens [less than three-quarters of the average length of a full kernel] | --- |
| Yellow or similar-coloured kernels | 0,20 |
| Red or red-streaked kernels | 0,50 |
| Chalky and immature kernels | 2,00 |
| Stained and insect-damaged kernels | 0,50 |
| Extraneous matter | 0,10 |
| Minimum amount of whole, defect-free kernels | 92,70 ’ |

—

In section E.b) of the product specification (Method of production), the quality tolerances table has been replaced with a reference to compliance with the legislation. The following:

‘Care must be taken during processing to ensure that no remnants of the bran layer are left on the rice kernels. The rice kernels must be within the following limits:

Parameter

White rice

Average kernels that do not pass through a number 14 sieve

3,75

Average kernels that do not pass through a number 13 sieve

---

Average kernels that DO pass through a number 13 sieve

0,25

Brokens [less than three-quarters of the average length of a full kernel]

---

Yellow or similar-coloured kernels

0,20

Red or red-streaked kernels

0,50

Chalky and immature kernels

2,00

Stained and insect-damaged kernels

0,50

Extraneous matter

0,10

Minimum amount of whole, defect-free kernels

92,70 ’

Has therefore been replaced with:

‘Care must be taken during processing to ensure that no remnants of the bran layer are left on white rice kernels. The quality tolerances laid down in the applicable legislation must be respected.’

Explanation:

The quality tolerances given in the table were exactly the same as those established in the legislation for white rice. This table would have had to be extended to include the new types of rice, such as brown rice, covered by the PDO, but because the values are the exact same ones given in the legislation, it was decided that it would be better to simplify the product specification, replacing the table with a reference to compliance with the legislation. This is therefore an editorial change with no effect on the quality of the product or the quality standards it has to meet.

| — | Under the Storage and preservation heading of section E.b) of the product specification (Method of production) a correction has been made to the following reference to the temperature of the air used during storage and preservation:

  ‘In order to keep the rice in optimal conditions during its time in the silos awaiting processing, air – preferably cold air at 5 °C or at ambient temperature – is pumped in at intervals.’

  This has been changed to:

  ‘In order to keep the rice in optimal conditions during its time in the silos awaiting processing, air – preferably cold air at 10-15 °C or at ambient temperature – is pumped in at intervals.’

  Explanation:
  This was a misprint: 5 °C is too low a temperature and would virtually cause the rice to freeze. This value has therefore been corrected from 5 °C to 10-15 °C. |
| --- | --- |

—

Under the Storage and preservation heading of section E.b) of the product specification (Method of production) a correction has been made to the following reference to the temperature of the air used during storage and preservation:

Storage and preservation

Method of production

‘In order to keep the rice in optimal conditions during its time in the silos awaiting processing, air – preferably cold air at 5 °C or at ambient temperature – is pumped in at intervals.’

This has been changed to:

‘In order to keep the rice in optimal conditions during its time in the silos awaiting processing, air – preferably cold air at 10-15 °C or at ambient temperature – is pumped in at intervals.’

Explanation:

This was a misprint: 5 °C is too low a temperature and would virtually cause the rice to freeze. This value has therefore been corrected from 5 °C to 10-15 °C.

| — | Under the Packaging and labelling heading of section E.b) of the product specification (Method of production), the following sentence:

  ‘All the rice in each package must be “Extra Class” rice of a single variety.’

  has been changed to:

  ‘All the rice in each package must be of a single variety.’

  Explanation:
  The reference to the ‘Extra Class’ marketing standard has been deleted from this point because, as explained above, there is a different class for brown rice.

  Link with the geographical area (section F of the product specification and point 5 of the single document):
  The following changes are non-critical editorial revisions that needed to be made to the Link with the environment section of the product specification (section F) and single document (point 5), basically to reflect the changes to the product description in both documents. |
| --- | --- |

—

Under the Packaging and labelling heading of section E.b) of the product specification (Method of production), the following sentence:

Packaging and labelling

Method of production

‘All the rice in each package must be “Extra Class” rice of a single variety.’

has been changed to:

‘All the rice in each package must be of a single variety.’

Explanation:

The reference to the ‘Extra Class’ marketing standard has been deleted from this point because, as explained above, there is a different class for brown rice.

Link with the geographical area (section F of the product specification and point 5 of the single document):

Link with the geographical area

The following changes are non-critical editorial revisions that needed to be made to the Link with the environment section of the product specification (section F) and single document (point 5), basically to reflect the changes to the product description in both documents.

Link with the environment

| — | In point 5.2 of the single document (Specificity of the product) the following passage:

  ‘All of the varieties are known for cooking evenly, their uniform kernels and their good absorption capacity thanks to the high starch content found in the chalky white centre of the kernel, a quality known as “perlado”.
  The rice is valued for how well it cooks, giving fluffy, separate grains (adhesiveness between grains of 7.3), and the amount of water it absorbs (1.93 grams of water for every gram of rice), ensuring that the rice takes on a good deal of flavour from the various dishes in which it is used.’

  has been changed to:

  ‘All of the varieties covered by the “Arroz del Delta del Ebro” PDO are characterised by cooking evenly, uniform grains once cooked, and a good absorption capacity thanks to their high amylose content as a percentage of total starch.
  The rice is valued for how well it cooks, giving fluffy, separate grains, and its good water absorption capacity, ensuring that it takes on a good deal of flavour from the various dishes of the Ebro Delta area in which it is used.’

  The same change has been made in section F of the product specification (Link with the environment).
  Explanation:
  As has been explained in relation to the Description of product amendment, in the past a parallel was drawn between the quality of perlado – the rice kernels having a chalky white centre – and the rice’s starch content and culinary properties. However, it is now known that the key characteristic of a variety in terms of the results it gives in the kitchen is its amylose content, and not the quality of perlado as was assumed in the past. The text on the link has therefore also been altered.
  The references to ‘adhesiveness between grains’ and ‘the amount of water it absorbs’ have been deleted from the Link section because they are considered redundant. This is merely an editorial revision as information on these qualities for the reference variety (“Bahía”) can still be found under Description of product (section B of the product specification and point 3.2 of the single document), and has not been changed in either document. |
| --- | --- |

—

In point 5.2 of the single document (Specificity of the product) the following passage:

Specificity of the product

‘All of the varieties are known for cooking evenly, their uniform kernels and their good absorption capacity thanks to the high starch content found in the chalky white centre of the kernel, a quality known as “perlado”.

The rice is valued for how well it cooks, giving fluffy, separate grains (adhesiveness between grains of 7.3), and the amount of water it absorbs (1.93 grams of water for every gram of rice), ensuring that the rice takes on a good deal of flavour from the various dishes in which it is used.’

has been changed to:

‘All of the varieties covered by the “Arroz del Delta del Ebro” PDO are characterised by cooking evenly, uniform grains once cooked, and a good absorption capacity thanks to their high amylose content as a percentage of total starch.

The rice is valued for how well it cooks, giving fluffy, separate grains, and its good water absorption capacity, ensuring that it takes on a good deal of flavour from the various dishes of the Ebro Delta area in which it is used.’

The same change has been made in section F of the product specification (Link with the environment).

Link with the environment

Explanation:

As has been explained in relation to the Description of product amendment, in the past a parallel was drawn between the quality of perlado – the rice kernels having a chalky white centre – and the rice’s starch content and culinary properties. However, it is now known that the key characteristic of a variety in terms of the results it gives in the kitchen is its amylose content, and not the quality of perlado as was assumed in the past. The text on the link has therefore also been altered.

Description of product

perlado

perlado

The references to ‘adhesiveness between grains’ and ‘the amount of water it absorbs’ have been deleted from the Link section because they are considered redundant. This is merely an editorial revision as information on these qualities for the reference variety (“Bahía”) can still be found under Description of product (section B of the product specification and point 3.2 of the single document), and has not been changed in either document.

Link

Description of product

| — | The reference to the colour of the rice has been deleted from this sentence in point 5.3 of the single document (Causal link between the geographical area and the quality or characteristics of the product...):

  “The rice from this area has a proven reputation among consumers for its pearly white colour and the flavour and texture conferred by the properties of the varieties used and the area in which it is grown.”

  The proposed new version is:

  “The rice from this area has a proven reputation among consumers for the flavour and texture conferred by the properties of the varieties used and the area in which it is grown.”

  The same change has been made in section F of the product specification (Link with the environment).
  Explanation:
  While the rice was historically known for its white colour, stating this in this section might be misleading now that brown rice has been added to the PDO in order – as explained above – to adapt to consumers’ changing habits. This reference is therefore to be deleted. |
| --- | --- |

—

The reference to the colour of the rice has been deleted from this sentence in point 5.3 of the single document (Causal link between the geographical area and the quality or characteristics of the product...):

Causal link between the geographical area and the quality or characteristics of the product...

“The rice from this area has a proven reputation among consumers for its pearly white colour and the flavour and texture conferred by the properties of the varieties used and the area in which it is grown.”

The proposed new version is:

“The rice from this area has a proven reputation among consumers for the flavour and texture conferred by the properties of the varieties used and the area in which it is grown.”

The same change has been made in section F of the product specification (Link with the environment).

Link with the environment

Explanation:

While the rice was historically known for its white colour, stating this in this section might be misleading now that brown rice has been added to the PDO in order – as explained above – to adapt to consumers’ changing habits. This reference is therefore to be deleted.

Other

Other

| — | Control body (section G of the product specification): the certification body’s details have been updated. |
| --- | --- |

—

Control body (section G of the product specification): the certification body’s details have been updated.

| — | Requirements under national legislation (section I of the product specification): this section has been deleted because it is not required under Regulation (EU) No 1151/2012. |
| --- | --- |

—

Requirements under national legislation (section I of the product specification): this section has been deleted because it is not required under Regulation (EU) No 1151/2012.

SINGLE DOCUMENT

‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’

‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’

EU No: PDO-ES-0336-AM02 – 9 September 2020

EU No: PDO-ES-0336-AM02 – 9 September 2020

PDO (X) PGI ( )

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

Name(s) [of PDO or PGI]

‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’

2.   Member State or Third Country

Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.6. Fruit, vegetables and cereals fresh or processed

3.2.   Description of the product to which the name in (1) applies

Description of the product to which the name in (1) applies

White and brown rice of the ‘Bahía’, ‘Tebre’, ‘Gleva’, ‘Fonsa’, ‘Bomba’, ‘Montsianell’, ‘JSendra’, ‘Guara’ and ‘Olesa’ varieties of the species Oryza sativa L., grown using conventional or organic farming methods (or other government-recognised sustainable production systems). White rice must be compliant with the ‘Extra Class’ marketing standard and brown rice (i.e. ‘husked rice’) must be compliant with the sole marketing standard in place for brown rice.

Oryza sativa

The specific characteristics of kernels of the reference variety (‘Bahía’) are as follows:

| Characteristics of processed, uncooked kernels | Length: 5,53 mm
  Width: 2,99 mm
  Thickness: 2,14 mm
  Amylose (as % of dry extract): 19,41 % |
| --- | --- |
| Milling performance:
  how well the rice stands up to processing | Total yield: 69,90 %
  % brokens: 11,63 % |
| Cooking-related characteristics | Cooking time: 16 minutes
  Water absorption*: 1,93
  Increase in kernel length: 8,45 %
  *(g. water/g. rice) |
| Sensory characteristics of the cooked rice (using the Batcher scale and sensory analysis through tasting*):
  (*) Using a scale of: 9 = very good; 7 = good; 5 = standard; 3 = sub-standard | Degree of adhesiveness between cooked grains: 7,83
  Acceptability: 5,75
  Visual appearance: 5,5 |

Characteristics of processed, uncooked kernels

Length: 5,53 mm

Width: 2,99 mm

Thickness: 2,14 mm

Amylose (as % of dry extract): 19,41 %

Milling performance:

how well the rice stands up to processing

Total yield: 69,90 %

% brokens: 11,63 %

Cooking-related characteristics

Cooking time: 16 minutes

Water absorption*: 1,93

Increase in kernel length: 8,45 %

*(g. water/g. rice)

Sensory characteristics of the cooked rice (using the Batcher scale and sensory analysis through tasting*):

(*) Using a scale of: 9 = very good; 7 = good; 5 = standard; 3 = sub-standard

Degree of adhesiveness between cooked grains: 7,83

Acceptability: 5,75

Visual appearance: 5,5

All of the varieties covered by this PDO are of the subspecies japonica. Practically all of them (‘Bahía’, ‘Tebre’, ‘Fonsa’, ‘Montsianell’, ‘Gleva’, ‘JSendra’ and ‘Guara’) have very similar characteristics. Although there may be minor variations in the way they are grown, there are no major differences in the end product.

japonica

Although the ‘Bomba’ variety differs from the others in both how it is grown and the rice itself, it has been included in the product specification for its quality and because it is traditional to the Ebro Delta area. The uncooked kernels of the ‘Olesa’ variety look very different to those of the other varieties covered by the PDO, but this variety, which also originated in the defined geographical area, produces similar results in the kitchen to the ‘Bomba’ variety.

On the basis of the dimensions of paddy rice kernels, the varieties are classified as follows:

| Variety | Length | Length-to-width ratio |
| --- | --- | --- |
| ‘Bahía’ | 8,2  mm (medium) | 2,20 |
| ‘Tebre’ | 8,1  mm (medium) | 2,00 |
| ‘Fonsa’ | 7,9  mm (medium) | 2,00 |
| ‘Bomba’ | 7,4  mm (short) | 1,85 |
| ‘Montsianell’ | 8,3  mm (medium) | 2,16 |
| ‘Gleva’ | 7,9  mm (medium) | 2,04 |
| ‘JSendra’ | 8,2  mm (medium) | 2,16 |
| ‘Guara’ | 8,0  mm (medium) | 2,11 |
| ‘Olesa’ | 9,1  mm (long) | 3,1 |
| Average reference values for each variety. |

Variety

Length

Length-to-width ratio

‘Bahía’

8,2  mm (medium)

2,20

‘Tebre’

8,1  mm (medium)

2,00

‘Fonsa’

7,9  mm (medium)

2,00

‘Bomba’

7,4  mm (short)

1,85

‘Montsianell’

8,3  mm (medium)

2,16

‘Gleva’

7,9  mm (medium)

2,04

‘JSendra’

8,2  mm (medium)

2,16

‘Guara’

8,0  mm (medium)

2,11

‘Olesa’

9,1  mm (long)

3,1

Average reference values for each variety.

Processed kernels (white rice) are classified as follows:

| Variety | Category | % amylose |
| --- | --- | --- |
| ‘Bahía’ | Medium-grain | 19,1 |
| ‘Tebre’ | Medium-grain | 20,0 |
| ‘Fonsa’ | Medium-grain | 20,3 |
| ‘Bomba’ | Medium-grain | 24,9 |
| ‘Montsianell’ | Medium-grain | 18,1 |
| ‘Gleva’ | Medium-grain | 17,7 |
| ‘JSendra’ | Medium-grain | 17,5 |
| ‘Guara’ | Medium-grain | 17,5 |
| ‘Olesa’ | Long-grain | 24,0 |
| Average reference values for each variety. |

Variety

Category

% amylose

‘Bahía’

Medium-grain

19,1

‘Tebre’

Medium-grain

20,0

‘Fonsa’

Medium-grain

20,3

‘Bomba’

Medium-grain

24,9

‘Montsianell’

Medium-grain

18,1

‘Gleva’

Medium-grain

17,7

‘JSendra’

Medium-grain

17,5

‘Guara’

Medium-grain

17,5

‘Olesa’

Long-grain

24,0

Average reference values for each variety.

These varieties have a high enough amylose content to allow the rice to properly absorb the flavours and colours of the other ingredients in a recipe as it cooks.

All of them are known for cooking evenly and their uniform grains once cooked. They are ideal for the region’s local rice dishes because, unlike other types such as the majority of long-grain varieties, they absorb a good deal of flavour. Although ‘Olesa’ is a long-grain variety, it gives similar results in the kitchen to the other varieties covered by the PDO.

When dispatched for marketing, all of the varieties protected by ‘Arroz del Delta del Ebro’ PDO must be compliant with the relevant marketing standard, and the kernels must be sound and free of any fungus, rotting, insects, parasites, or extraneous odours and/or flavours.

The moisture content may not exceed 15 % and there must be no remnants of the bran layer left on the kernel (in the case of white rice).

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

—

3.4.   Specific steps in production that must take place in the identified geographical area

Specific steps in production that must take place in the identified geographical area

The entire process, from growing to milling and polishing the rice, takes place in the geographical area described in point 4.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The rice is packed into boxes or packets of 5, 2, 1, 0.5 or 0.25 kg then placed inside another container to ensure that the inner box or packet remains intact. Only legally permitted food-grade materials may be used for packaging.

3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

The packaging must bear the words ‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’, as well as the PDO and EU logos and all the general information required by the applicable legislation.

The PDO logo, in colour, is as follows:

Image 1

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area in which ‘Arroz del Delta del Ebro’ PDO is grown and processed is the Ebro Delta, within the districts of Baix Ebre and El Montsià in the Province of Tarragona.

The production area comprises the entire territory of the municipalities of Deltebre and Sant Jaume d’Enveja, and the parts of L’Aldea, Amposta, L’Ampolla, Camarles and Sant Carles de la Ràpita that fall within the Ebro Delta area.

The milling and polishing area comprises the same municipalities as the production area.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

Historical factors

Historical factors

Rice-growing is traditional to the Ebro Delta area, with close links to the Delta’s formation and physical and geological development.

There are many written references attesting to the link between this tradition of rice-growing and the Ebro Delta area. One notable example is Geografía de Catalunya [Geography of Catalonia] by Lluís Solé i Sabaris (1958), who wrote that ‘there is evidence of attempts to grow rice in the Ebro Delta in the fifteenth century; however, it was in the nineteenth century that rice-growing really developed as an activity’. In the same work he also states that ‘in the Delta, which was used for grazing transhumant livestock, the Canal de la Derecha [right-hand canal], built in Xerta in the second half of the nineteenth century, allowed the land to be flooded with fresh water and a rice crop to be established. Since then, rice-growing has expanded continuously, with the benefit of desalinating the soils and at the same time yielding good produce’.

Geografía de Catalunya

The activity has continued uninterrupted until today and rice is now the main crop grown in the area.

Natural factors

Rice-growing developed in the Ebro Delta both because of the local soil and climate and because of the salinity of the land and the level of the water table.

The silty soils of the Ebro Delta are highly fertile and ideal for growing rice. The soil make-up is strongly influenced by irrigation and the practice known as colmateo or ‘silting-up’ (a combination of water and soil movements to ensure the beds are in good condition before sowing).

colmateo

The crop yield is among the highest in the world, reflective of the area’s position on the 40th parallel north and the 19 °C isotherm.

Another major factor is the salinity of the soil as a result of seawater flowing into the Delta and the ‘coastal Mediterranean’ climate. Winters are mild and not very rainy, with dry winds from the N-NW (Mistral and Levant), while summers are hot, with severe droughts and moist air from the S-SE (Ostro and Leveche). There is at least a light breeze for all but a few days a year.

The area’s hydrological profile is formed by the last section – around 30 km – of the River Ebro and the two canals (right and left) running from the Xerta-Tivenys dam, roughly parallel to the river, before branching off into a huge network of irrigation channels and drains when they reach the Delta. Without a doubt, the fact that all the water used to irrigate the crop comes from a single source plays a decisive role in the uniformity of the produce grown there, and also in giving it characteristics that set it apart from rice grown elsewhere.

5.2.   Specificity of the product

Specificity of the product

All of the varieties protected under ‘Arroz del Delta del Ebro’ PDO are characterised by cooking evenly, uniform grains once cooked, and a good absorption capacity thanks to their high amylose content as a percentage of total starch.

The rice is valued for how well it cooks, giving fluffy, separate grains, and its good water absorption capacity, ensuring that the rice takes on a good deal of flavour from the various dishes of the Ebro Delta area that it is used to make.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The product has uniform characteristics in terms of quality because all the varieties produce a similar end product, with the exception of the ‘Bomba’ and ‘Olesa’ varieties, which have nonetheless been included in the product specification, the former because it is traditional to the area and the latter because it originated there. Variety is not, however, the only factor that sets the product apart from its competitors: the geographical area, environment, climate, water and ripening process all play an important role, and the combination of all of these factors is very much a constant throughout the production area.

The area’s natural surroundings influence the characteristics of the rice. The local climate and soil, as well as the degree of salinity and the level of the water table, mean that rice is the only crop grown within the defined area. The Delta’s paddy fields are excellent for cultivation, with high crop yields.

The rice from this area has a proven reputation among consumers for the flavour and texture conferred by the properties of the varieties used and the area in which it is grown. The rice is also valued for how well it cooks, giving fluffy, separate grains, and the amount of water it absorbs, ensuring that the rice takes on a good deal of flavour from the various dishes in which it is used.

Reference to publication of the product specification

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of this Regulation)

The updated product specification can be found at http://agricultura.gencat.cat/web/.content/01-departament/informacio-publica-tramits/2020/sollicitud-modificacio-dop-arros-delta-ebre/enllacos-documents/fitxers-binaris/pliego-condiciones-dop-arroz-delta-ebro-modificacion.pdf while the amendment process is underway.

It will be published on http://agricultura.gencat.cat/ca/ambits/alimentacio/segells-qualitat-diferenciada/distintius-origen/dop-igp/normativa-dop-igp/plecs-condicions/en-vigor/castella/ once it has been approved.

---

(1)  OJ L 343, 14.12.2012, p. 1.

1

---

| 11.2.2022 | EN | Official Journal of the European Union | C 70/23 |
| --- | --- | --- | --- |

11.2.2022

EN

Official Journal of the European Union

C 70/23

---

Publication of an application for registration of a name pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 70/08)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘Sopa da Pedra de Almeirim’

EU No: TSG-PT-02627 – 6 August 2020

Member State or third country: Portugal

1.   Name to be registered

‘Sopa da Pedra de Almeirim’

2.   Type of product

Class 2.21. prepared meals.

3.   Grounds for the registration

3.1.   Whether the product: (check boxes ☒, ☐)

| ☒ | results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff; |
| --- | --- |

☒

results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff;

| ☐ | is produced from raw materials or ingredients that are those traditionally used. |
| --- | --- |

☐

is produced from raw materials or ingredients that are those traditionally used.

The name ‘Sopa da Pedra de Almeirim’ is sometimes misused, i.e. internet searches sometimes produce recipes that cover a wide range of versions of ‘Sopa da Pedra de Almeirim’ made using beef, carrots and cabbage, which are not included in the genuine recipe for ‘Sopa da Pedra de Almeirim’, to which those ingredients do not belong.

Thus, when the name ‘Sopa da Pedra de Almeirim’ is used, it refers to a specific product, made with certain ingredients (and only those ingredients) complying with both the product specification and the particular production method.

3.2.   Whether the name:

| ☒ | has been traditionally used to refer to the specific product; |
| --- | --- |

☒

has been traditionally used to refer to the specific product;

| ☐ | identifies the traditional character or specific character of the product. |
| --- | --- |

☐

identifies the traditional character or specific character of the product.

The name ‘Sopa da Pedra de Almeirim’ is still in use and is referred to in various books mentioned in point 4.3.

Already a typical soup in Almeirim for several centuries, the commercial presentation of this dish as ‘Sopa da Pedra de Almeirim’ to a much wider public began in 1960, when a restaurant started preparing and offering the soup under that name. Due to its physical characteristics, given that the soup is chunky, reddish-brown and contains many ingredients, it was compared to the stones that still pave many of the streets in the old part of Almeirim. Thus, it became known as ‘Sopa da Pedra de Almeirim’.

4.   Description

4.1.   Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product’s specific character (Article 7(2) of this Regulation)

‘Sopa da Pedra de Almeirim’ is a speciality made from vegetables, in particular beans and potatoes, and pork meat (trotters, cheek, bacon and sausages).

Physical characteristics

‘Sopa da Pedra de Almeirim’ is a thick and chunky soup, owing to the presence of ingredients such as beans, potatoes and sausages. These physical characteristics serve as the inspiration for the dish’s name, as they are reminiscent of the stones that pave Almeirim’s oldest streets.

Table I sets out the main physical parameters and the respective ranges for the main ingredients:

| | Parameter (average values) | Comments |
| --- | --- | --- |
| Ingredients | Size (cm) | |
| Dried pinto beans | 1,0 – 2,0 | |
| Potato | 0,5 – 3,0 | Diced |
| Pork: trotters and/or cheek | 1,0 – 3,0 | These may be front or hind trotters |
| | Thickness (mm) | |
| Sausage: chouriço and morcela | 4,0 – 10,0 | Sliced |
| Sausage: farinheira | 5,0 – 12,0 | Sliced |

Parameter (average values)

Comments

Ingredients

Size (cm)

Dried pinto beans

1,0 – 2,0

Potato

0,5 – 3,0

Diced

Pork: trotters and/or cheek

1,0 – 3,0

These may be front or hind trotters

Thickness (mm)

Sausage: chouriço and morcela

4,0 – 10,0

Sliced

Sausage: farinheira

5,0 – 12,0

Sliced

Organoleptic characteristics

The soup is reddish-brown in colour, interspersed with uneven chunks of its various ingredients, among which sausages, meat, potatoes and coriander.

The beans produce a sort of ‘cream’ that thickens the broth and produces a concentrate, and the small cubes of potato also give the soup a thicker consistency.

‘Sopa da Pedra de Almeirim’ is a thick soup. The pork meat makes it creamy and the smooth combination of beans and potato gives it a velvety texture. It has a strong, balanced flavour due to the pork meat and the sausages. There are also hints of spice, such as cloves and cumin, from the morcela sausage, and sweet pepper/paprika from the chouriço. The addition of fresh coriander imparts a certain freshness to the soup.

The soup is a distinctive combination of these flavours and textures, marked by spicy notes from the sausages and the pork, and a freshness due to the addition of fresh coriander.

4.2.   Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of this Regulation)

Raw materials

The raw materials and additional ingredients used to make ‘Sopa da Pedra de Almeirim’ are as follows (for a quantity of 50 litres):

| — | Dried pinto beans (6 to 8 kg) |
| --- | --- |

—

Dried pinto beans (6 to 8 kg)

| — | Pork chouriço (1,4 to 2,1 kg) |
| --- | --- |

—

Pork chouriço (1,4 to 2,1 kg)

| — | Morcela blood sausage (1,4 to 2,1 kg) |
| --- | --- |

—

Morcela blood sausage (1,4 to 2,1 kg)

| — | Farinheira sausage (1,35 to 2,25 kg) |
| --- | --- |

—

Farinheira sausage (1,35 to 2,25 kg)

| — | Pork trotters and/or cheek (15 to 25 kg) |
| --- | --- |

—

Pork trotters and/or cheek (15 to 25 kg)

| — | Cured bacon (0,5 to 1,5 kg) |
| --- | --- |

—

Cured bacon (0,5 to 1,5 kg)

| — | Potato (15 to 25 kg) |
| --- | --- |

—

Potato (15 to 25 kg)

| — | Onion (2,5 to 5 kg) |
| --- | --- |

—

Onion (2,5 to 5 kg)

| — | Fresh coriander – before and after cooking (30 to 150 g) |
| --- | --- |

—

Fresh coriander – before and after cooking (30 to 150 g)

| — | Garlic (250 to 500 g) |
| --- | --- |

—

Garlic (250 to 500 g)

| — | Bay leaf (10 to 30 dried bay leaves) |
| --- | --- |

—

Bay leaf (10 to 30 dried bay leaves)

| — | Pepper (15 to 25 g) |
| --- | --- |

—

Pepper (15 to 25 g)

| — | Paprika (30 to 150 g) and/or red pepper paste (200 to 350 g) |
| --- | --- |

—

Paprika (30 to 150 g) and/or red pepper paste (200 to 350 g)

| — | Olive oil (1 to 2,5 l) and/or lard (200 to 400 g) |
| --- | --- |

—

Olive oil (1 to 2,5 l) and/or lard (200 to 400 g)

| — | Water (enough to make the indicated quantity of soup) |
| --- | --- |

—

Water (enough to make the indicated quantity of soup)

| — | Salt, to taste |
| --- | --- |

—

Salt, to taste

Preparation – approximately 30 to 60 minutes

The trotters are salted the previous day, and then rinsed immediately before cooking to remove the excess salt. Similarly, the dried beans must be soaked in advance or, alternatively, rinsed with water before being put in the pot. The onions and garlic are finely chopped. The potatoes are diced.

Cooking – approximately 2 to 4 hours

First of all, water is added to the pot, together with the beans, onion, garlic, paprika and/or red pepper paste, pepper, bay leaves and, if being used, other seasonings such as coriander, olive oil or lard (not necessarily in that order). The ingredients are put in the pot cold, without being fried.

Next, the trotters, cheeks, bacon and sausages are added. The farinheira sausages can be added at a later stage, when the trotters and pinto beans are almost cooked. Some cooks even prefer to cook them separately, to prevent them from splitting.

When everything is cooked, the meat and sausages are removed. Once cooled, these are cut into small pieces and slices, respectively.

The potatoes, cut into small irregular cubes, are then added to the broth, which is still simmering in the pot. At this point, the seasonings can be adjusted, if necessary. Once the potatoes have cooked, the heat is turned off. The soup should be left to stand so that the beans produce their ‘cream’ and thicken the broth. The potato should also have started to disintegrate, such that the edges of the small irregular cubes become rounded, which also helps to thicken the broth. This ensures that all the ingredients combine well and produce a smooth, velvety soup.

4.3.   Description of the key elements establishing the product’s traditional character (Article 7(2) of this Regulation)

The origins of ‘Sopa da Pedra de Almeirim’, before it was known by that name, go back to the traditional dishes of the local farmers in this agricultural region on the banks of the river Tagus.

Subsistence farming was of particular importance in this region, as the area was used as a game reserve for the recreation of the King and his court, meaning that local people were not allowed to hunt. As a result, vegetables grown in kitchen gardens and home-reared pigs, which were killed in winter and all parts of which were used, were crucial to the survival of the population.

It is precisely these which constituted the ingredients of the famous ‘Sopa da Pedra de Almeirim’, even if the recipe might differ from one family to another. The people grew beans and potatoes, and pork meat was preserved in salting tubs and used for sausages. As a rule, these were the products that formed the basis of the region’s traditional soup, which was very nutritious and ideal for providing the strength needed for heavy agricultural work. Also, because it was rich, containing pork, bacon and sausages, it was considered to be a complete meal. ‘This recipe, of popular origin, is an integral part of the popular culture of Almeirim’ says local historian Eurico Henriques, also municipal councillor of Almeirim responsible for culture.

It was only much later, in the early 1960s (six decades), that the soup became known as ‘Sopa da Pedra de Almeirim’. The popularity of this local speciality grew in large part thanks to the small grocery store run by the fishmonger José Manuel ‘Toucinho’ and his wife Maria Manuela Aranha, born in 1912 and considered the ‘mother of sopa da pedra’, whose mother Mariana was making this meat and bean soup long before 1960 [see: Morreu a Mãe da Sopa da Pedra - YouTube, posted on 4 May 2009].

According to family history, this store in the old part of the town used to cater to travelling salesmen, who would stop off in the neighbourhood to sell their wares and recover their strength for the rest of their journey. Here they would try some of the regional dishes which the family prepared. The local soup of beans, potatoes and sausages was a constant on the menu, and a firm favourite among the travellers. Hélia Costa, daughter of the couple who founded the grocery store and later the restaurant, recounts: ‘These salesmen were also our suppliers, people we knew well. One day, one of them came to eat, and my mother served him a soup from a recipe that my grandparents used to make. He enjoyed it so much that he wanted to bring some friends to try it. But as other soups were made here, in order to be able to identify this specific recipe, he said: “It’s that dark, heavy soup, which looks like the stones in the street”, referring to the area’s cobbled streets. There are still many such cobbled streets around here.’

The name it was given, inspired by the stones paving the oldest streets in this town in the Ribatejo, became the commercial name for a traditional rustic soup which, by word of mouth, gained fame and attracted visitors to the town, who came there just to try it. The small grocery store would give rise, in 1962, to the restaurant renowned as ‘the pioneer of Sopa da Pedra de Almeirim’. Over the years, other restaurants opened their doors and started making ‘Sopa da Pedra de Almeirim’ in accordance with local recipes, and this culinary activity steadily grew in importance.

Included in Teófilo Braga’s Contos Tradicionais do Povo Português [Traditional Folk Tales from Portugal] (1883), the legend has it that it all began with a friar who cleverly tricked a naive farmer into believing that he made a tasty soup from a stone he was carrying in his pocket. Potatoes, beans and sausages were added to the stone to make the soup. Through the association of the name ‘Sopa da Pedra’ with the soup described in the story, and the similarity of its ingredients with those of the Almeirim soup, fact and fiction soon became conflated. This became an advertisement that helped to popularise the real ‘Sopa da Pedra de Almeirim’. As visitors to restaurants often asked for the stone, it became commonplace to add one to the tureen before serving.

The renown of ‘Sopa da Pedra de Almeirim’ has spread throughout the country, and even abroad, thanks to the Confraria Gastronómica de Almeirim [Almeirim Gastronomic Society], whose purpose is to disseminate and preserve the cultural, historical, ethnographic and culinary heritage of this municipality in the Ribatejo. ‘Of all the typical recipes of Almeirim, the Sopa da Pedra clearly stands out. We travel all over the country to promote it, and have already spread the word in countries such as Spain, France, Belgium and Hungary’ says Rui Figueiredo, the Grand Master of the Society, which, since 2013, has organised the annual ‘Sopa da Pedra de Almeirim’ festival.

This traditional speciality is so closely associated with Almeirim, its place of origin, that over the years ‘Sopa da Pedra de Almeirim’ has been touted as a major culinary icon, one of Portugal’s best-known specialities on television programmes dedicated to national cuisine (RTP, 2009, 7 Maravilhas da Gastronomia| Sopa da Pedra| Reportagem; RTP Memória, 2017, Horizontes da Memória, Sopa da Pedra, Almeirim, 1999; TV4Ribatejo, 2009, Morreu a Mãe da Sopa da Pedra).

Key figures in the preservation and dissemination of national dishes, such as Maria de Lourdes Modesto, have included ‘Sopa da Pedra de Almeirim’ among their popular recipes since the 1960s [Modesto, M.L. (1982), Cozinha Tradicional Portuguesa [Traditional Portuguese Cuisine], Verbo, Lisbon, first edition].

The annual Sopa da Pedra festival, held every year since 2013, has already become a key event in the town’s cultural life and brings in thousands of visitors. With the support of the municipal council, this event is promoted by the Almeirim Gastronomic Society, which was established with the aim of promoting the typical local fare, and in particular ‘Sopa da Pedra de Almeirim’.

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(1)  OJ L 343, 14.12.2012, p. 1.

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